Today for breakfast I had one fried egg, over. Served it salted, peppered, flat, and halved on a halved toasted bagel.

Whatever it is about eggs that makes their taste so "complete" for me, so satisfying, I haven't figured it out yet. I suspect it nutritionally has to do with the protein in the yolk, and something about the interaction of salt, butter, and egg-white that just sends me over the top taste-wise.

I marvel at the perfectness of the egg. It's a spiritual experience for me, really humbling me as a cook, because for all my learnedness in the culinary arts, there is nothing I can do to rival (though I can sort of imitate) the flawless dovetailing of nutritive need and gustatory delight so elegantly stated by The Egg.

Food for Thought, indeed.

This entry was posted on February 12th, 2013 at 04:55:25 pm and is filed under Uncategorized.